Preparation time: 40 minutes
Cooking time: 2 hrs and 30 mins
Servings: 6

Nutrition per serving:
Calories 1405 kcal
Fat 71g
Saturated fat 37g
Carbohydrates 108g
Sugars 8g
Fiber 4g
Protein 81g
Salt 0.8g

Ingredients:
3 tbsp vegetable oil
2kg beef shin or skirt, cut into bite-sized cubes
2 lemongrass stalks, bashed. Peel off the first layer and use the bottom, less fibrous part only, discarding the top 5cm.
2 x 400ml coconut milk
4 tbsp desiccated coconut
2 kaffir lime leaves, torn
1 ½ tbsp chicken stock powder (we used one from an Asian supermarket)
2 tbsp tamarind paste
1 tsp golden caster sugar
¼ tsp salt

For the paste:

15 dry chillies
6-8 baby shallots
thumb-sized piece ginger, chopped
3 lemongrass stalks, chopped

For the rice:

2 tbsp oil
2 tsp mustard seeds
2 tsp turmeric
10 curry leaves (optional)
700g jasmine rice
2 tsp chicken stock powder

Instructions:

1. For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.
2. Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.
3. Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put it to one side.
4. After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart.
5. For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 liter of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.